Pecan Free Fish Bone Broth

Total time2 hr

Prep time15 min

Cook time1 hr 15 min

There is something deeply nourishing about a homemade broth that no store-bought carton can quite replicate, and this fish bone broth delivers that in the most elegant, mineral-rich way. Mild white fish bones — think halibut, cod, or snapper — form the base, and a splash of apple cider vinegar does the quiet work of drawing out nutrients before the pot even hits the stove. Aromatics like leek, fresh ginger, turmeric, and a bundle of thyme and parsley layer in warmth and color without overwhelming the delicate, clean flavor that makes fish broth so special. The key is patience: a low, gentle simmer keeps everything clear and bright, while a hard boil would muddy both the look and the taste. Once strained, you're left with a golden, fragrant liquid that works beautifully as a soup base, a braising liquid, or simply sipped from a mug on a slow afternoon. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-reading stress — just good, honest cooking from start to finish.

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Ingredients

6 servings

2 lb fish bones and heads (from mild white fish such as halibut, cod, or snapper), rinsed
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2 tbsp apple cider vinegar
10 cups cold water
2 medium carrots, roughly chopped
3 stalks celery, roughly chopped
1 medium yellow onion, quartered
4 cloves garlic, smashed
1 leek, white and light green parts only, roughly chopped and rinsed
1 tsp fresh ginger, peeled and sliced
½ tsp ground turmeric
4 sprigs fresh thyme
4 sprigs fresh parsley
2 bay leaves
1 tsp fine sea salt, plus more to taste

Instructions

1
Place the fish bones and heads in the stockpot and cover with the cold water. Add the apple cider vinegar and let the bones soak for 30 minutes — this helps draw minerals into the broth.
2
Set the pot over medium heat and bring to a gentle simmer, skimming off any gray foam that rises to the surface during the first 10–15 minutes, until the liquid runs mostly clear.

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